Coconut Curry Caramel Corn

Ingredients

• 1½ cups shredded unsweetened coconut
• 2 cups unsalted peanuts
• 2 tablespoons well-shaken canned coconut milk
• 2 cups plus 2 tablespoons packed dark brown sugar, divided
• 1 tablespoon chopped fresh makrut (kaffir) lime leaves (about 10 leaves) or grated lime zest
• 2 teaspoons kosher salt, divided
• ½ teaspoon cayenne pepper, divided (optional)
• Nonstick cooking spray
• 18 cups popped popcorn (from about ¾ cup kernels)
• 3 tablespoons chopped fresh curry leaves (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon ground turmeric
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg or mace (optional)
• ½ teaspoon sweet paprika
• ¼ teaspoon ground cinnamon
• 2 sticks unsalted butter
• ½ cup light corn syrup

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